A version of this piece originally appeared in German in the Slow Food Magazin 04-2017.
As a college student, I ate a lot of green-brown stew. I may have had different plans, but for a while, everything I started cooking ended up as the same sort of undistinguishable concoction. I did not yet have the understanding of how different ingredients behave in the pot, and how I could maintain their distinct textures and flavours. Recipes were of no great help when the stove was lit and all types of things were gurgling here and hissing there, distracting from the instructions in small print in the recipe book – if it wasn’t too late for those already. It was frustrating, because I would have liked to eat something other than greenish mush, something that more closely resembled the appetizing pictures in the cookbooks. If I did indeed cook from a book, because I rarely could actually afford to buy a whole set of ingredients as required by the recipe at the time.